Identification of critical points of thermal environment in broiler production

Menezes, AG; Nääs, IA; Baracho,

doi:10.1590/s1516-635x2010000100003

Cited by 13 publications

(12 citation statements)

References 16 publications

(16 reference statements)

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“…No parameter in the model directly considered relative humidity, which is also an important factor of broiler comfort (Macari & Furlan, 2001;Tao & Xin, 2003;Genç & Portier, 2005;Chepete et al, 2005;Abu-Dieyeh, 2006;Menezes et al, 2010). This was probably due to data redundancy among or to lower classification power of relative humidity as compared to THI and other parameters.…”

Section: Thimaxmentioning

confidence: 99%

Characterization of heat waves affecting mortality rates of broilers between 29 days and market age

Vale

Moura

Nääs

et al. 2010

Rev. Bras. Cienc. Avic.

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Climate may affect broiler production, especially where there are heat waves, which may cause high mortality rates due to the heat stress. Heat wave prediction and characterization may allow early mitigation actions to be taken. Data Mining is one of the tools used for such a characterization, particularly when a large number of variables is involved. The objective of this study was to classify heat waves that promote broiler chicken mortality in poultry houses equipped with minimal environmental control. A single day of heat, a heat-shock day, is capable of producing high broiler mortality. In poultry houses equipped with fans and evaporative cooling, the characterization of heat waves affecting broiler mortality between 29 days of age and market age presented 89.34% Model Accuracy and 0.73 Class Precision for high mortality. There was no influence on high mortality (HM) of birds between 29 and 31 days of age. Maximum temperature humidity index (THI) above 30.6 ºC was the main characteristic of days when there was a heat wave, causing high mortality in broilers older than 31 days. The high mortality of broilers between 31 and 40 days of age occurred when maximum THI was above 30.6 ºC and maximum temperature of the day was above 34.4 ºC. There were two main causes of high mortality of broilers older than 40 days: 1) maximum THI above 30.6 ºC and minimum THI equal or lower than 15.5 ºC; 2) maximum THI above 30.6 ºC, minimum THI lower than 15.5 ºC, and the time of maximum temperature later than 15:00h. The heat wave influence on broiler mortality lasted an average of 2.7 days

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Section: Thimaxmentioning

confidence: 99%

Characterization of heat waves affecting mortality rates of broilers between 29 days and market age

Vale

Moura

Nääs

et al. 2010

Rev. Bras. Cienc. Avic.

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“…Usualmente, os limites de termoneutralidade são fixados em medidas indiretas, como temperatura do ar, umidade relativa, ventilação, entre outras variáveis ambientais. Entretanto, para Menezes et al (2010) a temperatura e a umidade relativa foram identificadas como sendo alguns dos pontos críticos de controle e de prováveis riscos na criação de frangos. Segundo Oliveira et al (2006), a temperatura adequada para a criação de pintainhos é de 32 a 34 °C, 28 a 32 °C e de 26 a 28 °C nas primeira, segunda e terceira semanas de vida, respectivamente.…”

Section: Introductionunclassified

Modelagem Fuzzy aplicada na avaliação do desempenho de frangos de corte

Schiassi¹,

Júnior²,

Reis³

et al. 2015

Rev. bras. eng. agríc. ambient.

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R E S U M OCom o objetivo de analisar o efeito da idade e a temperatura do ar nas respostas produtivas de frangos de corte, conduziu-se um experimento com animais criados de 1 a 21 dias de idade em túneis de vento climatizados cujos resultados observados foram utilizados no desenvolvimento e teste de um modelo matemático Fuzzy capaz de quantificar esta relação. O modelo desenvolvido tem, como variáveis de entrada: temperatura da primeira semana de vida (°C), temperatura da segunda semana de vida (°C) e a idade das aves (semanas), sendo que as variáveis de saída consideradas foram consumo de ração (CR, g), ganho de peso (GP, g) e conversão alimentar (CA, g g -1). O método de inferência de Mandani foi utilizado para elaboração de 36 regras e na defuzificação foi aplicado o método do centro de gravidade. Com base nos resultados e ao se comparar os dados medidos com os obtidos pela simulação com o modelo Fuzzy proposto, coeficientes de determinação (R 2 ) da ordem de 0,9989; 0,9960 e 0,9801 foram verificados para CR, GP e CA, respectivamente.Fuzzy modeling applied in the evaluation of broiler performance A B S T R A C TWith the objective of analysing the effect of age and air temperature on the productive responses of broilers, an experiment with bred animals of 1 to 21 days of age was conducted in acclimatized wind tunnels, using the results obtained in the development and testing of a Fuzzy mathematical model able to quantify this relation. The model developed presented as entry variables: temperature in the first week of life (°C), temperature in the second week of life (°C) and age of the bird (in weeks), and as the output variables: feed intake (FI, g), weight gain (WG, g) and feed conversion (FC, ). The Mandani inference method was used in the elaboration of 36 rules, and the center of gravity method was applied on the defuzzification. Based on the results, in comparing the measured data with that obtained by simulation with the proposed Fuzzy model, the coefficients of determination (R 2 ) of the order of 0.9989; 0.9960 and 0.9801 were verified for FI, WG and FC, respectively. Palavras-chave:ambiência animal modelagem matemática sistemas especialistas

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“…According to Menezes (2010), temperature and air relative humidity ranges at the evaluated locations should be 35.7-38.2 ºC and 50-65%. These are ranges considered adequate for the setter and the hatcher, and as during transfer, embryos are still developing, the eggs require the same thermal conditions provided in the setter and in the hatcher.…”

Section: Influence Of a Commercial Hatchery Thermal Environmental On mentioning

confidence: 99%

Influence of a Commercial Hatchery Thermal Environmental on the Heat Loss of Fertile Broiler Eggs

Silva

Pereira

Salgado

2016

Rev. Bras. Cienc. Avic.

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The objectives of this study were to monitor the thermal environment of different hatchery locations during the transfer of fertile eggs from the setter and to the hatcher, to measure egg heat loss, and to determine its effects on hatchery results. In total, 1,728 fertile eggs of Cobb broiler breeders were divided into two treatments. In treatment 1 (T1), after 19 days of incubation, eggs were removed from the incubator and transferred to the hatcher in aninsulated box, and in treatment 0 (T0), eggs were transferred with no thermal insulation (T0). The duration of egg transfer was 10 minutes. Eggs were photographed using a thermographic camera at the exit of the setter, arrival at and exit from the candling room, and arrival at the hatcher. Based on the thermographic images, egg heat loss between these locations was calculated. At hatch, total hatchability, hatchability of fertile eggs, and hatchling weight were recorded and compared between T0 and T1. The temperature and relative humidity of the corridor between the setter and the candling room, of the candling room, of the corridor between candling roomand the hatcher were monitored using data loggers. The results indicated that T1 eggs lost 0.15 kJ less heat than T0 eggs during transfer. However, hatchability and hatchling weight were not affected by transfer treatment during the studies period.

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Identification of critical points of thermal environment in broiler production

Cited by 13 publications

References 16 publications

Characterization of heat waves affecting mortality rates of broilers between 29 days and market age

Characterization of heat waves affecting mortality rates of broilers between 29 days and market age

Modelagem Fuzzy aplicada na avaliação do desempenho de frangos de corte

Influence of a Commercial Hatchery Thermal Environmental on the Heat Loss of Fertile Broiler Eggs

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